Things move so quickly when you’re on live television. Behind the scenes, everyone is running around like crazy to make sure the show runs smoothly, and the energy on set is electric. My feature went by in a whirlwind; I don’t even remember what I said!

When I arrived back at home, the kitchen was still a mess from rushing out early in the morning; so I figured I should take advantage of the baking supplies hanging out on the counter. Therefore, my Friday afternoon was spent baking multiple batches of vegan and flourless almond butter brownies. I can definitely think of worse ways to spend a Friday.

I know many of you are interested in seeing more refined-sugar-free recipes on the blog, and so you’ll be happy to know that these almond butter brownies can be made without any refined sugar.

Instructions

Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well, and set aside. Process the oats in a food processor or blender until very fine, then stir all ingredients together until smooth. (If you use a very dry almond butter, you may need to add 2 tbsp milk of choice for a thinner batter.) Transfer the batter to the prepared pan and smooth out with a spatula or another sheet of parchment. If desired, press some chocolate chips into the top. Bake 15 minutes on the center rack – they will look underdone when you take them out, but this is okay. Let them sit at least a 1/2 hour if you want them extra gooey, or let them sit overnight for the perfect firm-yet-soft brownies.

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Comments

This looks like a fun recipe! I was about to make your black bean brownies later today but I think I’ll make these instead! Only one problem though… I ran out of almond butter so I’m going to have to try it with my cashew butter (which honestly I’ve been wondering what to use it with!)!

These look delicious, I love that you used almond butter, it’s my favourite nut butter of all, it even beats PB. And they are so quick to make, I could even make them during the weekdays for breakfast.

I Subbed almond meal from Trader Joes and also used half cashew butter and 2 tbs almond milk and it worked great!! I also used 1/4c honey and 1/4c Swerve to sweeten as well as Lilys stevia chocolate chips in batter and on top. SO good!

I have been looking for good desserts for gluten free AND sugar free (mom is diabetic and has gluten issues). Could you substitute any kind of sugar free product in this to help cut the sugars a bit more? I don’t do much gluten free baking but I would love to bring her something special. She just had back surgery and chocolate ALWAYS makes everything better 😉

Hey. So I do low carb gluten free and grainfree baking. I used a 1/2 cup loose coarse ground almond flour and what I did to get the sweetness right is use a thicker almond butter, I use ‘Youfreshnaturals’ muscle butter almond butter and mixed in coconut oil (raw) and some almond milk to make it more liquid like, then I added to taste to warm water golden monk fruit sweetener. you want it to be a ‘simple syrup’ like texture. The warm water will melt the zero carb sweetener and in my opinion monk fruit is mroe beneficial and tastes better than stevia powder. Do not use stevia liquid drops for this. you will vomit with how sweet it will be. you will need to create a ‘simple syrup’ using a low glycemic low or zero carb sweetneer like monk fruit or stevia. you can do this with xylitol but beware, many people get gastrointestinal distress when consuming too much. You can alternatively do everything I’ve said except omit the muscle almond butter and just use a regular cashew or almond butter and sweeten to taste. you really want to play with the flour ratio too. Almond flour does not soak liquid up as much like oat flour does and I always prefer it for many health benefits and its much easier to do direct conversions with. Usually recipes call for some type of high carb liquid, or milk, so instead I just reduce the liquid and make sure the leavening agent is on point and that the texture and flavors are on point. It’s a chemistry. Anyway, there are some of my tips :). came out beautifully by the way. I am nto a professional baker, I just really love healthy, low carb, grainfree, soy free and gluten free baking :).

I don’t recommend these as a good candidate for conversion to sugar free. Xylitol is not a great substitute for maple syrup. Possibly you could try liquid Splenda, e.g. Torani syrups. However, if I were you I would look for a dedicated low-carb blog for good sugar free brownies. Sugar-free baking requires completely different ingredients than sugar-full, and although Katie is a genius, sugar free is just not her focus. In my low carb days, I used to love the blog Healthy Indulgences.

It depends on the nut butter you use. If using peanut butter, then definitely yes. I didn’t really find a distinct flavor with the almond butter. Or you could try raw cashew butter, which I find to have a very mild flavor. Or macadamia nut butter might be nice…

I’m speechless. Hahaha. It’s a good thing I didn’t see this on Saturday or I probably would have made them and proceeded to eat the ENTIRE PAN! (You know what I mean!) Definitely going into my recipe arsenal.

Following – up from my question earlier this afternoon about the measurement of chocolate chips….
These are EXCELLENT! My picky-eater child even ate his entire brownie!
I added 2 T (pre-ground) flax seed, 1 T Chia seed (blended in Ninja cup to a powder), 2 T Ghirardelli 60% baking choc chips, and 2 T Ghirardelli mini choc chips. I mixed the choc chips in (and used minis) so my kiddo doesn’t pick then out 😉
Thank you again for this wonderful recipe, we’ve enjoyed every recipe we’ve tried from the blog and your book!

Hi Katie. I follow you but never really comment. I know you follow me too because you recommended someone to look at my pictures which totally flattered me, beyond flattered. Anyways, I just wanted to say congrats on being on the FOX, that is so huge. Your success is unbelievable! Also when I looked at the ingredients list for these brownies I had questions like your mom LOL. But I guess you know what you are doing. Also I went and ate about 4 spoonfuls of almond butter LOL. Pinned and all the best!:)

Katie, this is SO exciting! Congrats; you’ve truly worked hard for this and deserve all of it. To think back to 2008 when I first found your blog and loved it. It’s so neat to see how Chocolate Covered Katie has grown, yet that it still remains the classic, lovely site full of beautiful, healthy recipes it always has been. Thanks for doing what you do, and enjoy every minute of success!:)

Just type “celcius to farenheight” into google and it gives you conversion calculators. Same for gram measurements. Or you can look on the jar of peanut butter and labels of the other ingredients and it will say both measurements in the nutrition label.